The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
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🌅 Recipe Of The Day! 🌇
🖨 🖨
Golden Chicken Stock
Golden Chicken Stock
{Serving suggestion only*}
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Transform kitchen scraps into liquid gold with this professional-quality Golden Chicken Stock, what Thomas Keller calls "the life blood of any kitchen." The gentle simmering of roasted chicken bones with aromatic vegetables creates a rich, clear amber broth with remarkable depth. This stock serves as the foundation for countless soups, sauces, and dishes, adding a luxurious mouthfeel and umami backbone to everything it touches. The addition of chicken feet provides natural collagen that gives the stock body and silkiness—the perfect base for elevating your cooking to restaurant quality. - Claude
No Jump Zone
Ingredients
6 1/2 lb (3 kg) Chicken Bones, roasted
1 lb 2 oz (500 g) Chicken Feet, roasted
1 Large Onion, sliced
3 Carrots, roughly chopped
3 Celery sticks, roughly chopped
1 Leek, sliced (white part only)
2 Bay Leaves

(continued in the next column ↗️)

2 tablespoons (10 g) Thyme sprigs
1 teaspoon (5 g) Rosemary
1 1/2 teaspoons (7 g) Parsley
1 1/2 teaspoons (7 g) Black peppercorns
2 tablespoons (10 g) Neutral Oil
8 1/2 quarts (8 litres) Cold water
Directions
Heat a large stockpot with neutral oil over medium heat.
Add the sliced onions and sweat them until they're softened but not browned.
Add the carrots and leeks and sweat them together with the onions.
Place the roasted chicken carcasses and chicken feet in the pot.
Add the thyme and rosemary sprigs.
Cover with 8 litres of cold water and bring to a boil.
Once boiling, carefully skim off the first "raft" of impurities that rise to the surface.
Reduce heat to a gentle simmer and cook for about 2-3 hours.
During the simmering process, occasionally skim off any additional impurities that rise to the surface.
In the last 30 minutes of cooking, add the parsley.
Turn off the heat and allow the stock to settle for at least 30 minutes.
Perform one final skimming to remove any remaining fat or impurities.
You might want to use a ladle to push down the ingredients and use the edge to remove grease and impurities gathered around the rim.
Strain the stock through muslin or a fine mesh strainer to remove all solids.
The finished stock should have a beautiful amber color similar to a blonde ale.
Servings\Yield
Makes approximately 6 litres of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 120; Total Fat: 7g (Saturated Fat: 2g); Cholesterol: 35mg; Sodium: 45mg; Total Carbohydrates: 3g (Dietary Fiber: 1g, Sugars: 1g); Protein: 11g; Calories from Fat: 63 (52%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
One of the Six Basic Stocks. This stock can be further reduced to create a beautiful Chicken Butter Sauce with the addition of a splash of cream, butter, and a little water to open up the flavors. For a seafood variation, try adding clams and a splash of white wine to this reduced stock - it makes an excellent sauce for turbot or other delicate fish.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, stock, bones, broth, foundation, keller
🗂️ Categories: 🥣 Sauces & Stocks, 🥣 Soups & Stews, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Golden Chicken Stock was added on May 18, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Breakfast French Toast & Sausage Taquitos
Picture two breakfast classics rolled into one irresistible, handheld bite. These Breakfast French Toast & Sausage Taquitos wrap savory, browned breakfast sausage links inside flattened slices of soft white sandwich bread, then dip each roll in a cinnamon-vanilla custard batter and pan-fry it in but…
Breakfast French Toast & Sausage Taquitos
Weekly Favorite!
Breakfast French Toast & Sausage Taquitos
Picture two breakfast classics rolled into one irresistible, handheld bite. These Breakfast French Toast & Sausage Taquitos wrap savory, browned breakfast sausage links inside flattened slices of soft white sandwich bread, then dip each roll in a cinnamon-vanilla custard batter and pan-fry it in but…
Breakfast French Toast & Sausage Taquitos
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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